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Ingredients
- 8 or 12 skinny lamb cutlets, well-trimmed
- 400 g baby green beans
- 1 tbsp mirin (Japanese rice wine)
- 1 tsp sesame oil
- Sea salt and pepper
- Title:Marinade
- 3 tbsp hoi sin sauce
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp sugar
- 1 tbsp Chinese rice wine or dry sherry
- 1/2 tsp five-spice powder
- 1/2 tsp salt
Method
Combine the hoisin, soy, sesame oil, sugar, rice wine, five-spice and salt in a large bowl and coat the lamb. Leave to marinate for an hour or so, turning occasionally.
Heat a cast-iron grill until hot. Drain the cutlets and grill, turning once, until pink inside and slightly scorched outside but not burnt.
Trim the beans and cook in simmering salted water for 5 mins or until just tender. Drain and toss with mirin, sesame oil, sea salt and pepper. Serve with the lamb.
This recipe is featured in the book,Autumn which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
